Critical Reviews in Food Science and Nutrition

The Relationship Between Iron Status and Adiposity in Women from Developing Countries: A Review
pp. 553-560(8)
Authors: Aderibigbe, Olaide Ruth; Pisa, Pedro T.; Vorster, Hester H.; Kruger, Salome H.

A Critical Review on Carotenoid Research in Sri Lankan Context and Its Outcomes
pp. 561-571(11)
Authors: Priyadarshani, A. M. B.; Jansz, E. R.

Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature
pp. 572-579(8)
Authors: Lane, Katie; Derbyshire, Emma; Li, Weili; Brennan, Charles

Nutritional and Health Perspectives of Beans (Phaseolus vulgaris L.): An Overview
pp. 580-592(13)
Authors: Hayat, Imran; Ahmad, Asif; Masud, Tariq; Ahmed, Anwaar; Bashir, Shaukat

Mediterranean Diet and Cardiovascular Risk Factors: A Systematic Review
pp. 593-610(18)
Authors: Grosso, Giuseppe; Mistretta, Antonio; Frigiola, Alessandro; Gruttadauria, Salvatore; Biondi, Antonio; Basile, Francesco; Vitaglione, Paola; D’Orazio, Nicolantonio; Galvano, Fabio

Proteins in Olive Fruit and Oil
pp. 611-624(14)
Authors: Montealegre, Cristina; Esteve, Clara; García, Maria Concepción; García-Ruiz, Carmen; Marina, Maria Luisa

Plant Essential Oils as Active Antimicrobial Agents
pp. 625-644(20)
Authors: Seow, Yi Xin; Yeo, Chia Rou; Chung, Hui Ling; Yuk, Hyun-Gyun

Monitoring the Quality of Perishable Foods: Opportunities for Intelligent Packaging
pp. 645-654(10)
Authors: Heising, Jenneke K.; Dekker, Matthijs; Bartels, Paul V.; (Tiny) Van Boekel, M. A. J. S.

Antidiabetic Potential of Commonly Consumed Legumes: A Review
pp. 655-672(18)
Authors: Singhal, Poonam; Kaushik, Geetanjali; Mathur, Pulkit

Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review
pp. 673-686(14)
Authors: Honfo, Fernande G.; Akissoe, Noel; Linnemann, Anita R.; Soumanou, Mohamed; Van Boekel, Martinus A. J. S.

Issues Related to the Use of Blood in Food and Animal Feed
pp. 687-697(11)
Authors: Ofori, Jack A.; Hsieh, Yun-Hwa P.